Chicken Teriyaki delivers a glossy, sweet-salty glaze over tender, juicy chicken for a comforting classic. This recipe uses a simple homemade sauce and a clever pan method for restaurant-quality results. Once you master this easy Chicken Teriyaki, you’ll never go back to bottled sauce.
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Why You’ll Love This Chicken Teriyaki
- Glossy glaze: Homemade sauce reduces to a thick, shiny coating.
- Juicy chicken: Cold-pan start keeps meat incredibly moist.
- Simple to master: Straightforward process with pantry staples.
- Endlessly versatile: Perfect over rice, in salads, or in buns.
Ingredients & Tools
- 4 boneless, skin-on chicken thighs (about 500-600 g)
- 1 tbsp neutral oil (like vegetable or canola)
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp soy sauce (use a good-quality one)
- 1 tbsp granulated sugar
- 1 tsp freshly grated ginger
- 1 small garlic clove, finely minced
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- Toasted sesame seeds and sliced green onions for garnish
Tools: A large, heavy-bottomed skillet (non-stick or cast-iron works great), a microplane or fine grater for the ginger, and a small bowl for your sauce components.
Notes: Don’t skip sake or mirin—they add sweetness and complexity. Skin-on thighs protect the meat and create texture contrast. Fresh ginger and garlic provide an aromatic backbone.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 12 g |
| Fiber: | 0.5 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Why skin-on, bone-in chicken thighs? The bone acts as a heat conductor, cooking the meat more evenly and keeping it incredibly juicy. The skin provides a protective layer and, when rendered properly, becomes a crispy, flavorful delight that’s just irresistible.
- Can I use chicken breasts? You can, but you’ll need to adjust the cooking time significantly as they cook faster and are much leaner. I’d recommend pounding them to an even thickness to prevent drying out. Honestly, thighs are more forgiving and flavorful for this application.
- What if I don’t have sake or mirin? For sake, a dry white wine or even a little chicken broth with a squeeze of lemon can work in a pinch. For mirin, a combination of 1.5 tbsp of white wine or broth with 1/2 tbsp of sugar or maple syrup can mimic its sweet flavor, though the final product will taste slightly different.
- The cold pan start is non-negotiable. This might feel counterintuitive, but placing the chicken in a cold pan allows the fat to render slowly. This gives you a crispy skin without burning and ensures the inside cooks through perfectly without drying out. Trust the process!
How to Make Chicken Teriyaki
Step 1: Prepare the Chicken and Sauce. Pat your chicken thighs completely dry with paper towels—this is crucial for getting that skin crispy, not steamy. Season both sides generously with a little salt and pepper. Now, in a small bowl, whisk together the sake, mirin, soy sauce, sugar, grated ginger, and minced garlic. This is your magic potion. Have your cornstarch slurry ready to go nearby.
Step 2: Start the Chicken in a Cold Pan. Here’s the secret step! Drizzle the neutral oil into your cold skillet. Place the chicken thighs in the pan, skin-side down. Now, turn the heat to medium. We’re starting from a cold pan to gently render the fat from the skin. Let it cook for about 10-12 minutes, without moving it, until the skin is a deep golden brown and super crispy. You’ll notice the fat pooling in the pan—that’s exactly what we want.
Step 3: Flip and Cook Through. Carefully flip the chicken thighs over. They should release easily if the skin is properly crisped. Cook for another 5-7 minutes on the flesh side until the chicken is cooked through. You can check by piercing the thickest part with a knife; the juices should run clear. Remove the chicken from the pan and set it aside on a plate. Don’t worry, it’s not done yet—it’s going back in!
Step 4: Create the Glaze. Pour off most of the rendered chicken fat from the skillet, leaving about a teaspoon behind. Carefully pour in your pre-mixed teriyaki sauce—it will sizzle and bubble up immediately. Let it come to a simmer for about 30 seconds, scraping up any delicious browned bits from the bottom of the pan. Those bits are pure flavor gold.
Step 5: Thicken and Glaze. Give your cornstarch slurry a quick re-stir (the starch settles fast) and drizzle it into the simmering sauce while stirring constantly. You’ll see the sauce transform almost instantly, going from thin and watery to thick and glossy. This should only take about 30-60 seconds.
Step 6: The Final Glaze. Return the cooked chicken thighs to the pan, skin-side up. Spoon the thickened teriyaki sauce over them repeatedly for a minute or two, letting the glaze coat every nook and cranny. The heat will rewarm the chicken perfectly. The sauce should be thick enough to coat the back of a spoon beautifully.
Step 7: Rest and Serve. Transfer your gorgeous, glazed chicken to a serving plate. Let it rest for just a couple of minutes—this allows the juices to redistribute throughout the meat. Give it one final generous spoonful of the extra glaze from the pan, then sprinkle lavishly with toasted sesame seeds and sliced green onions. The contrast in color and texture is just… *chef’s kiss*.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze glazed chicken for up to 2 months in a sealed bag.
- Reviving: Reheat gently in a skillet with a splash of water to refresh glaze.
Serving Suggestions
Complementary Dishes
- Steamed Japanese short-grain rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that incredible teriyaki glaze.
- A simple cucumber sunomono salad — The sharp, sweet, and vinegary bite of thinly sliced cucumbers provides a refreshing crunch that cuts through the richness of the chicken beautifully.
- Stir-fried vegetables like broccoli or bok choy — Their earthy, green flavors and textures add balance and make the meal feel complete and nourishing.
Drinks
- A cold, dry Japanese lager — The crisp, clean bubbles are fantastic for cleansing the palate between bites of the savory-sweet chicken.
- Green tea, served hot or cold — Its subtle bitterness and earthy notes complement the umami depth of the teriyaki sauce without competing with it.
- A glass of off-dry Riesling — The wine’s natural stone fruit sweetness and bright acidity are a stunning pairing that highlights the different flavor layers.
Something Sweet
- Matcha ice cream — The creamy, bittersweet flavor of matcha is a classic and elegant finish that feels light after the hearty main course.
- Mochi ice cream balls — Their chewy, playful texture and variety of flavors (like red bean or strawberry) offer a fun, delightful end to the meal.
- A simple fruit plate with orange segments and persimmon — The natural sweetness and juiciness of fresh fruit provide
Chicken Teriyaki
Make the best Chicken Teriyaki with a glossy homemade sauce and juicy chicken. This easy recipe is better than takeout. Get the simple steps now!
Ingredients
For the Ingredients
-
4 boneless, skin-on chicken thighs (about 500-600 g)
-
1 tbsp neutral oil (like vegetable or canola)
-
2 tbsp sake
-
2 tbsp mirin
-
2 tbsp soy sauce (use a good-quality one)
-
1 tbsp granulated sugar
-
1 tsp freshly grated ginger
-
1 small clove garlic (finely minced)
-
1 tsp cornstarch mixed with 1 tbsp water (slurry)
-
Toasted sesame seeds and sliced green onions (for garnish)
Instructions
-
Pat your chicken thighs completely dry with paper towels—this is crucial for getting that skin crispy, not steamy. Season both sides generously with a little salt and pepper. Now, in a small bowl, whisk together the sake, mirin, soy sauce, sugar, grated ginger, and minced garlic. This is your magic potion. Have your cornstarch slurry ready to go nearby.01
-
Drizzle the neutral oil into your cold skillet. Place the chicken thighs in the pan, skin-side down. Now, turn the heat to medium. We’re starting from a cold pan to gently render the fat from the skin. Let it cook for about 10-12 minutes, without moving it, until the skin is a deep golden brown and super crispy. You’ll notice the fat pooling in the pan—that’s exactly what we want.02
-
Carefully flip the chicken thighs over. They should release easily if the skin is properly crisped. Cook for another 5-7 minutes on the flesh side until the chicken is cooked through. You can check by piercing the thickest part with a knife; the juices should run clear. Remove the chicken from the pan and set it aside on a plate. Don’t worry, it’s not done yet—it’s going back in!03
-
Pour off most of the rendered chicken fat from the skillet, leaving about a teaspoon behind. Carefully pour in your pre-mixed teriyaki sauce—it will sizzle and bubble up immediately. Let it come to a simmer for about 30 seconds, scraping up any delicious browned bits from the bottom of the pan. Those bits are pure flavor gold.04
-
Give your cornstarch slurry a quick re-stir (the starch settles fast) and drizzle it into the simmering sauce while stirring constantly. You’ll see the sauce transform almost instantly, going from thin and watery to thick and glossy. This should only take about 30-60 seconds.05
-
Return the cooked chicken thighs to the pan, skin-side up. Spoon the thickened teriyaki sauce over them repeatedly for a minute or two, letting the glaze coat every nook and cranny. The heat will rewarm the chicken perfectly. The sauce should be thick enough to coat the back of a spoon beautifully.06
-
Transfer your gorgeous, glazed chicken to a serving plate. Let it rest for just a couple of minutes—this allows the juices to redistribute throughout the meat. Give it one final generous spoonful of the extra glaze from the pan, then sprinkle lavishly with toasted sesame seeds and sliced green onions. The contrast in color and texture is just… *chef's kiss*.07
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